Chicken Katsu
Serves 1
Directions
- 1Cut skinless chicken breast into pieces.
- 2Season chicken pieces with kosher salt, onion powder, and garlic powder.
- 3Whisk together sugar and Worcestershire sauce until sugar dissolves.
- 4Add ketchup and oyster sauce to the sugar mixture and whisk.
- 5Prepare salad by thin slicing cabbage, green onion, and cucumber. Season with a pinch of kosher salt and a splash of vinegar, then refrigerate.
- 6Coat chicken pieces in flour, egg wash, and panko breadcrumbs.
- 7Heat a large pan with oil over medium heat until hot.
- 8Fry chicken pieces for about 2-3 minutes per side until browned.
- 9Drain cooked chicken on a wire rack or paper towels.
Ingredients
- skinless chicken breast, cut into pieces
- kosher salt
- onion powder
- garlic powder
- 2 tbsp sugar
- 4 1/2 tbsp worcestershire sauce
- 5 tbsp ketchup
- 2 tbsp oyster sauce
- savoy cabbage, thin sliced
- green onion
- cucumber
- vinegar
- flour
- egg
- panko breadcrumb
- oil
Equipment
Ziploc bagwhisklarge panwire rack
Tips
- To stand a Ziploc bag up for easy filling, turn the top inside out.
- If you find hoisin, you can use it instead of the oyster sauce.
- To easily thin slice cabbage, remove the core and separate the layers first.
- If breadcrumbs are not coating evenly and look gloppy, your egg wash is too thick; thin it out with a little water.